Celebrate Fat Tuesday Daddio's-Style

This bourbon chocolate pecan pie really makes me rethink my choices. It has a sweet gooey center, crunchy nuts and creamy chocolate. What more could a dessert ask for? How about a shot of bourbon! Yep, it's got that too! I declare that it's the perfect pie.

Bourbon Chocolate Pecan Pie

Tools Needed
Mixing bowls
Rolling rod, stainless steel (Fat Daddio's RPS)
9" Pie pan (Fat Daddio's PIE)
Cookie Sheet (Fat Daddio's CS)
Saucepan
Cooling Rack (Fat Daddio's CR)
 
Ingredients
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans
1 Tablespoon sugar
Pinch salt
1/2 cup  unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
 
Filling:
1/4 cup unsalted butter
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
11/2 cups pecan halves
  1. To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes along with your stainless steel rolling pin.
  2. Roll out the dough on a lightly floured surface into a 12-inch circle. Lay it inside the 9" pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a cookie sheet so it will be easy to move in and out of the oven.
  3. Preheat the oven to 350 F.
  4. To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
  5. Carefully pour the egg mixture into the pie pan. Top with the pecans. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to cooling rack and cool completely before cutting.
Recipe adapted from Tyler Florence, Food 911.